Jalapeno Cilantro Quinoa Polenta
Made with healthy quinoa and flavored with spicy jalapeno and cilantro, these simple corncakes can fit seamlessly into your menu as a vegetarian appetizer or side dish.
Ingredients:
- Culinaire Ventura Foods Italian Vinaigrette - 1.5 Cups
- Water - 96 oz.
- Salt, kosher - as needed
- Corn meal, yellow - 4-5 Cups
- Quinoa- cooked/prepared - 1 pack
- Cilantro leaves, fine julienne - 3 oz.
- Black pepper, ground - 2 tsp.
- Garlic, chopped - 3 oz.
- Jalapenos, seeded, diced small - 2-3 each
Preparation:
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In a pot bring the water, salt, and garlic to a boil.
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Pour the cornmeal in a steady stream into the water to avoid lumps and continue to stir the cornmeal until creamy.
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The cooking process Is approximately 5-6 minutes. Fold in the remainder of the ingredients and cook for 1 minute. Adjust the salt and pepper as needed for flavor.
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Pour onto clean 1/2 sheet pans that have been sprayed with pan release and allow the product to cool and harden. Cover the pans with plastic wrap.
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Cut the polenta into any shape and before grilling ensure the product is completely chilled and brush with olive oil prior to grilling to avoid sticking.
